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Monday, April 14, 2014

Grandma Inez's Pineapple Meringue Pie

This is my second attempt at making Grandma Inez's Pineapple Meringue Pie. Take it from me, it works much better when you follow the directions:@) The first time I couldn't understand why my filling wasn't thickening up and turned around to find the cornstarch still in the measuring cup!!! The pie tastes amazing with a beautiful nicely set yellow fruit custard. I haven't met Grandma Inez but I highly recommend this pie and would like to thank her for the recipe!

I started with a thinner layer of meringue and spread that to the edges of the pie, then had some fun with a Wilton 1M tip to swirl the meringue. I think it split because I slid the wobbly foil pie plate off of the pan I baked it on while hot. I'd just let it cool on that pan the next time. Or make my own crust in a glass pie plate, even a better idea...

You might notice I don't have a pic of a cut piece... um, that's because we were all too busy eating:@)

Pie: Mix sugar, butter and egg yolks in a sauce pan with either a hand held mixer, whisk or spoon.

Add cornstarch, vanilla, water and pineapple (juice and all), mix well making sure the yolks are well incorporated. Cook over medium heat, stirring constantly until thick, approx 15 minutes. Pour into pie shell.

Oh boy, this looks so pretty and sounds delicious!! I've never had pineapple pie, but this sounds like a winner. I think my parents would like this. :) Thank you for sharing the recipe, Lynn and have a wonderful day!

About Me

My boys are grown and on their own and while the day job puts food on the table, it doesn't feed the soul. So this Philly Girl started Pig In Mud. Please join me as I welcome each season and holiday through brief posts focusing on home cooking, baking and crafts. I hope you'll find this a happy place that provides inspiration:@) Lynn